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Old 03-16-2006, 02:30 PM   #1
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Frying Fish

I have some hopefully fresh, perch, that I just brought home and hope to cook for lunch, or some for lunch and some for dinner.

Normally i would pull out the deep fryer double bread them, flour mix, then egg wash, then flour mix... but I have gotten curious. I have a lodge cast iron grill pan and I am thinking that I want to try it, but I am wondering what if anything I should do differently if I try to cook the fish in it

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Old 03-18-2006, 09:17 PM   #2
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I would oil or pam the pan very well, and be REALLY careful when you go to flip the fish, so the breading doesn't all stick to the pan.

I assume that you have seasoned the pan.

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Old 03-18-2006, 09:25 PM   #3
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Rub them with olive oil, salt and pepper. Don't over-cook. Squeeze a slice of lemon over the top before serving. Serve with baked potates and asparagus spears.
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Old 03-19-2006, 12:22 AM   #4
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I read this as flying Fish....just had to check it out. LOL
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Old 03-19-2006, 01:17 AM   #5
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Don't feel bad Dove - someone asked about the flavor or "flying" fish the other night and got a couple of answer on how to "fry" fish.
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Old 03-26-2006, 05:34 PM   #6
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I use both my regular & grill Lodge cast iron pans to fry fish all the time & they both work great. Just make sure to spray or brush some oil on the pan before use, even if the pan is seasoned.

I don't bread or coat my fish at all if I'm using the grill pan, because then you can end up with floured/breaded areas that don't get cooked. The fish itself cooks, but the coating can remain untouched by the raised grill parts.

If I'm using the regular cast iron pan, I use just a few tablespoons of oil & just use seasoned flour or cornmeal on the fish - no breading or batter. A couple of minutes on each side & they're done.
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